Maltagliati with South Tyrolean speck, savoy cabbage and mountain cheese
Maltagliati mit Südtiroler Speck Wirsing und Bergkäse
kleine €22ganze €24
La Villetta - Alimentari Osteria · Dresden
- Cereals containing gluten
- Celery
- Sulphur dioxide and sulphites
- Lupin
- Molluscs
Nutrition
- Protein16%
- Fat47%
- Carbohydrates38%
Estimate for a typical portion of this dish; the venue's recipe may differ.
About the dish
Handmade irregular pasta shapes served with cured speck, savoy cabbage, and melted mountain cheese.
- Cuisine
- Italian (South Tyrolean)
Typical ingredients
- maltagliati
- speck
- savoy cabbage
- mountain cheese
General information about this dish, not provided by the venue. Dish pictures are illustrations based on the menu description, not photos from the venue.
History of the dish
Italy
About the classic maltagliati. This venue serves its own version.
- Origin
- Italy
Read more
Maltagliati (Italian: [maltaʎˈʎaːti]), also known as puntarine, are a type of pasta typical of the Emilia-Romagna region of Italy. In the manufacture of pasta such as tagliatelle, dough is rolled and then cut into thin strips, producing noodles.
Excerpt from the Wikipedia article “Maltagliati” · version used · CC BY-SA 4.0
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